Charred Salsa Verde

This salsa is a great option as a low carb salad dressing, is delicious on tacos or nachos and is perfect as an appetizer on its own. The cucumber in this salsa provides a fresh flavor in crunch that is the perfect balance to the gentle heat from the peppers. I love to serve this before and during our weekly taco nights or as a snack when friends come over to watch a basketball game.


Charred Salsa Verde

Ingredients:

  • 15 tomatillos, husk removed and split in half

  • 2 Serrano peppers, halved and seeds removed

  • 1 jalapeño pepper, halved and seeds removed

  • 1 cucumber sliced into 1 inch thick pieces

  • 1 onion, quartered

  • Salt to taste

Directions:

  1. Line a baking sheet with foil. Add the cucumber, tomatillos, peppers and onion to the baking sheet. Broil on high for about 8-10 minutes until everything is nice and charred.

  2. Move all contents from the baking sheet to a blender and blend until smooth.

  3. Add the salsa to a saucepan and heat for 3-5 minutes with a gentle simmer to finish cooking. Cool and salt to taste before serving.

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